Substituição parcial da farinha de trigo pela farinha de batata doce de laranja (Ipomoea batatas) e seu efeito nas propriedades bromatológicas e sensoriais de biscoitos doces
Palavras-chave:
batata doce, biscoitos, Ipomoea batatas, perfil de textura,, tubérculos
Resumo
O objetivo da pesquisa foi avaliar a substituição parcial da farinha de trigo pela farinha de batata doce de laranja (Hcn) no preparo de biscoitos doces. Foi aplicado delineamento inteiramente casualizado com arranjo fatorial. O fator em estudo correspondeu às concentrações de Hcn (10, 20 e 30 %) mais um tratamento controle. Foram avaliados parâmetros bromatológicos, textura e perfil sensorial. Foram utilizados os testes de comparações múltiplas LSD Fisher e Kruskal Wallis, com nível de significância de 5 %. A composição proximal da farinha de batata doce com laranja apresentou 3,99 ± 0,02 % de proteína; umidade 8,65 ± 0,00 %; matéria seca 91,34 ± 0,06 %; cinzas 4,24 ± 0,00 %; pH 6,41 ± 0,01; acidez 0,69 ± 0,01 % e tamanho de partícula 354 ± 0,02 µm. Nos produtos industrializados (biscoitos doces), com exceção do parâmetro energia, as demais variáveis bromatológicas apresentaram significância estatística (p<0,05). Quanto ao perfil de textura, os parâmetros dureza, fragilidade e força adesiva foram significativamente diferentes (p<0,05) entre os tratamentos, enquanto, para adesividade, coesividade, gomosidade, elasticidade e mastigabilidade foi obtido p>05 (não significativo). A nível sensorial, os provadores não treinados expressaram aceitabilidade de nem gosto nem desgosto nos atributos, sabor, cheiro, textura e consistência, porém, na cor, as formulações com o fator em estudo apresentaram maior aceitação; Os biscoitos doces atenderam aos requisitos estabelecidos na norma de referência INEN 2085 para biscoitos.
Downloads
Não há dados estatísticos.
Referências
Adeyeye, A., Akanbi, W., Sobola, O., Lamidi, W., & Olalekan, K. (2016). Comparative effect of organic and inorganic fertilizer treatment on the growth and tuberyeild of sweet potato (Ipomoea batata L). International Journal of Sustainable Agricultural Research, 3(3), 54-57. Doi:10.18488/journal.70/2016.3.3/70.3.54.57
Ahmed, A., Fadl, E.D., Afna, A., Ahmed, Alia, A., Hussain, A., & Abdulmajeed, A. (2021). Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arabian Journal of Chemistry, 14(1), 1-10. Doi: 10.1016/j.arabjc.2021.103112
Arcaya, Moncada, M.J., García Arías, G.F., Coras Bendezύ, D.M., Chávez Camacho, C.V., Poquioma, Urguía, G., & Quispe Díaz, B.M. (2020). Efecto de la ingesta de galletas fortificadas con sangre bovina en hemoglobina de niños anémicos. Revista Cubana de Enfermería, 36(3), 1-11. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0864-03192020000300010&lng=es&tlng=es.
Armijos, G., Villacrés, E., Quelal, M., Cobeña, G., & Álvarez, J. (2020). Evaluación físico-química y funcional de siete variedades de camote provenientes de Manabí-Ecuador. Revista Iberoamericana de Tecnología Postcosecha, 21(2), 1-12. https://www.redalyc.org/articulo.oa?id=81365122009
Barkessa, M. (2018). A Review on Sweet potato (Ipomoea batatas) viruses and associated diseases. International Journal of Research in Agriculture and Forestry, 5 (9), 1-10. https://agshare.today/RC/a-review-on-sweet-potato-ipomea-batatas-viruses-and-associated-diseases/
Carrera, C., Zelaya-Medina, C., Chinchilla, N., Ferreiro-González, M., Barbero, G., & Palma, M. (2021). How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomoea batata L.) Lam). Agronomy, 11(8). Doi:10.3390/agronomy11081636
Cerón Cardenas, A.F., Bucheli Jurado, M.A., & Osorio Mora, O. (2014). Elaboración de galletas a base de harina de papa de la variedad parda pastusa (Solanum tuberosum L.). Acta Agronómica, 63(2), 101-109. Doi.org/10.15446/acag.v63n2.39575
Colina, R., Laguado, N., & Faneite, A. (2016). Evaluation of cookies made with sundried cassava flour (Manihot esculenta Crantz) as a substitute for wheat. Revista de la Facultad de Agronomía (LUZ), 33(3), 358-374. https://produccioncientificaluz.org/index.php/agronomia/article/view/27202
Florence, B., Etoro-Obong, A., & Ntukidem, V. (2020). Development and quality characteristics of cookies from sprouted sorghum, pigeon pea and orange fleshed sweet potato flour blends. European Journal of Nutrition & Food Safety, 12(2), 11-21. Doi:10.9734/EJNFS/2020/v12i230189
INEN 616. (2015). Harina de trigo. Requisitos. https://docplayer.es/32084179-Nte-inen-616-cuarta-revision.html
INEN 2085. (2005). Galletas requisitos. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://ia804701.us.archive.org/13/items/ec.nte.2085.2005/ec.nte.2085.2005.pdf
Kudadam Korese, J., Kofi Chikpah, S., Elke Pawelzik, O., & Sturm, B. (2021). Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology, 247, 889–905. Doi.org/10.1007/s00217-020-03672-z
Mohammad, A., Majid, M., Muhammad, A., Muhammad, U., Mohammad, F & Pigorev, I. (2018). Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 50 - 56. Doi.org/10.5219/709
Mohammed, H., Aftab, A., Abuzer, A., Ahmed, F., Prawez, A., Sultan, A., Mohammed, G & Faiyaz, S. (2021). A greener HPTLC approach for the determination of β-carotene in traditional and ultrasound-based extracts of different fractions of Daucus carota (L.), Ipomoea batatas (L.), and Commercial Formulation. Agronomy, 11(12), 1-15. Doi:10.3390/agronomy11122443
Motato Alarcon, N., Cevallos Pinargote, L., Pincay Menendez, J., Anchundia Betancourt, C., & Anchundia Muentes, M. (2016). Alternativas de siembra del camote (Ipomoea batatas L.) Para el cantón jaramiijó, provincia de manabí. Espamciencia, 7(1), 7-14. http://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/108
Namrata Ankush , G., & Bhagwan Kashiram , S. (2021). Effects of incorporation of orange-fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten-free cookies. Journal of Food Processing and Preservation, 45(4), 1-14. Doi.org/10.1111/jfpp.15324
Olajumoke Olomyo, R., Olofunmilayo Sade, O., & Olugbenga Olufemi, A. (2021). Biochemical and antioxidant properties of cream and orange-fleshed sweet potato. Heliyon, 7, 1-7. Doi.org/10.1016/j.heliyon.2021.e06533
Quoc Dat, L., & Hong Phuong, V. (2017). Functional properties and influences of coconut flour on textureof dough and cookies. Vietnam Journal of Science and Technology, 55, 100-107. Doi:10.15625/2525-2518/55/5A/12184
Ramya, A., & Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8(4), 1030-1035. Doi.org/10.22271/chemi.2020.v8.i4g.9737
Salazar, D., Arnacibia, M., Silva, D., López-Caballero, M.E., & Montero, M.P. (2021). Exploring the potential of andean crops for the production of gluten-free muffins. Agronomy, 11(8), 1-16. Doi:10.3390/agronomy11081642
Sayem, A., Talukder , S., Akter, S., Alam, M., Rana, M., & Alam, M. (2024). Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes. Journal of Agriculture and Food Research, 15, 1-15. Doi.org/10.1016/j.jafr.2024.101077
Sebben, J., Ferreira Trierweiler, L., & Trierweiler, J. (2016). Orange-fleshed sweet potato flour obtained by drying in microwave and hot air. Journal of Food Processing and Preservation, 41(1), 1-14. Doi.org/10.1111/jfpp.12744
Temesgen, L., Abebe, H., & Tigist, F. (2015). Production and quality evaluation of cookies enriched with β-carotene by blending orange-fleshed sweet potato and wheat flours for alleviation of nutritional insecurity. International Journal of Food Science and Nutrition Engineering, 5(5), 209-217. Doi:10.5923/j.food.20150505.05
Tortoe, C., Akonor, P., Koch, K., Menzel, C., & Adofo, K. (2017). Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. International Food Research Journal, 24(6), 2549-2556. http://www.ifrj.upm.edu.my/24%20(06)%202017/(37).pdf
Vásquez Hernández, L., Paredes, D., Otero González, J., Tapia, C., & Pabón Gárcés, G. (2019). Diversidad de morfotipos de camote Ipomoea batatas (Convolvulaceae), y determinación de áreas óptimas para su conservación en Ecuador. Revista Cubana de Ciencias Biológicas, 7(1), 1-11. https://revistas.uh.cu/rccb/article/view/1062
Ahmed, A., Fadl, E.D., Afna, A., Ahmed, Alia, A., Hussain, A., & Abdulmajeed, A. (2021). Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arabian Journal of Chemistry, 14(1), 1-10. Doi: 10.1016/j.arabjc.2021.103112
Arcaya, Moncada, M.J., García Arías, G.F., Coras Bendezύ, D.M., Chávez Camacho, C.V., Poquioma, Urguía, G., & Quispe Díaz, B.M. (2020). Efecto de la ingesta de galletas fortificadas con sangre bovina en hemoglobina de niños anémicos. Revista Cubana de Enfermería, 36(3), 1-11. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0864-03192020000300010&lng=es&tlng=es.
Armijos, G., Villacrés, E., Quelal, M., Cobeña, G., & Álvarez, J. (2020). Evaluación físico-química y funcional de siete variedades de camote provenientes de Manabí-Ecuador. Revista Iberoamericana de Tecnología Postcosecha, 21(2), 1-12. https://www.redalyc.org/articulo.oa?id=81365122009
Barkessa, M. (2018). A Review on Sweet potato (Ipomoea batatas) viruses and associated diseases. International Journal of Research in Agriculture and Forestry, 5 (9), 1-10. https://agshare.today/RC/a-review-on-sweet-potato-ipomea-batatas-viruses-and-associated-diseases/
Carrera, C., Zelaya-Medina, C., Chinchilla, N., Ferreiro-González, M., Barbero, G., & Palma, M. (2021). How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomoea batata L.) Lam). Agronomy, 11(8). Doi:10.3390/agronomy11081636
Cerón Cardenas, A.F., Bucheli Jurado, M.A., & Osorio Mora, O. (2014). Elaboración de galletas a base de harina de papa de la variedad parda pastusa (Solanum tuberosum L.). Acta Agronómica, 63(2), 101-109. Doi.org/10.15446/acag.v63n2.39575
Colina, R., Laguado, N., & Faneite, A. (2016). Evaluation of cookies made with sundried cassava flour (Manihot esculenta Crantz) as a substitute for wheat. Revista de la Facultad de Agronomía (LUZ), 33(3), 358-374. https://produccioncientificaluz.org/index.php/agronomia/article/view/27202
Florence, B., Etoro-Obong, A., & Ntukidem, V. (2020). Development and quality characteristics of cookies from sprouted sorghum, pigeon pea and orange fleshed sweet potato flour blends. European Journal of Nutrition & Food Safety, 12(2), 11-21. Doi:10.9734/EJNFS/2020/v12i230189
INEN 616. (2015). Harina de trigo. Requisitos. https://docplayer.es/32084179-Nte-inen-616-cuarta-revision.html
INEN 2085. (2005). Galletas requisitos. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://ia804701.us.archive.org/13/items/ec.nte.2085.2005/ec.nte.2085.2005.pdf
Kudadam Korese, J., Kofi Chikpah, S., Elke Pawelzik, O., & Sturm, B. (2021). Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology, 247, 889–905. Doi.org/10.1007/s00217-020-03672-z
Mohammad, A., Majid, M., Muhammad, A., Muhammad, U., Mohammad, F & Pigorev, I. (2018). Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 50 - 56. Doi.org/10.5219/709
Mohammed, H., Aftab, A., Abuzer, A., Ahmed, F., Prawez, A., Sultan, A., Mohammed, G & Faiyaz, S. (2021). A greener HPTLC approach for the determination of β-carotene in traditional and ultrasound-based extracts of different fractions of Daucus carota (L.), Ipomoea batatas (L.), and Commercial Formulation. Agronomy, 11(12), 1-15. Doi:10.3390/agronomy11122443
Motato Alarcon, N., Cevallos Pinargote, L., Pincay Menendez, J., Anchundia Betancourt, C., & Anchundia Muentes, M. (2016). Alternativas de siembra del camote (Ipomoea batatas L.) Para el cantón jaramiijó, provincia de manabí. Espamciencia, 7(1), 7-14. http://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/108
Namrata Ankush , G., & Bhagwan Kashiram , S. (2021). Effects of incorporation of orange-fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten-free cookies. Journal of Food Processing and Preservation, 45(4), 1-14. Doi.org/10.1111/jfpp.15324
Olajumoke Olomyo, R., Olofunmilayo Sade, O., & Olugbenga Olufemi, A. (2021). Biochemical and antioxidant properties of cream and orange-fleshed sweet potato. Heliyon, 7, 1-7. Doi.org/10.1016/j.heliyon.2021.e06533
Quoc Dat, L., & Hong Phuong, V. (2017). Functional properties and influences of coconut flour on textureof dough and cookies. Vietnam Journal of Science and Technology, 55, 100-107. Doi:10.15625/2525-2518/55/5A/12184
Ramya, A., & Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8(4), 1030-1035. Doi.org/10.22271/chemi.2020.v8.i4g.9737
Salazar, D., Arnacibia, M., Silva, D., López-Caballero, M.E., & Montero, M.P. (2021). Exploring the potential of andean crops for the production of gluten-free muffins. Agronomy, 11(8), 1-16. Doi:10.3390/agronomy11081642
Sayem, A., Talukder , S., Akter, S., Alam, M., Rana, M., & Alam, M. (2024). Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes. Journal of Agriculture and Food Research, 15, 1-15. Doi.org/10.1016/j.jafr.2024.101077
Sebben, J., Ferreira Trierweiler, L., & Trierweiler, J. (2016). Orange-fleshed sweet potato flour obtained by drying in microwave and hot air. Journal of Food Processing and Preservation, 41(1), 1-14. Doi.org/10.1111/jfpp.12744
Temesgen, L., Abebe, H., & Tigist, F. (2015). Production and quality evaluation of cookies enriched with β-carotene by blending orange-fleshed sweet potato and wheat flours for alleviation of nutritional insecurity. International Journal of Food Science and Nutrition Engineering, 5(5), 209-217. Doi:10.5923/j.food.20150505.05
Tortoe, C., Akonor, P., Koch, K., Menzel, C., & Adofo, K. (2017). Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. International Food Research Journal, 24(6), 2549-2556. http://www.ifrj.upm.edu.my/24%20(06)%202017/(37).pdf
Vásquez Hernández, L., Paredes, D., Otero González, J., Tapia, C., & Pabón Gárcés, G. (2019). Diversidad de morfotipos de camote Ipomoea batatas (Convolvulaceae), y determinación de áreas óptimas para su conservación en Ecuador. Revista Cubana de Ciencias Biológicas, 7(1), 1-11. https://revistas.uh.cu/rccb/article/view/1062
Publicado
2024-08-06
Como Citar
Alcívar, G., Loor, G., & Muñoz, J. (2024). Substituição parcial da farinha de trigo pela farinha de batata doce de laranja (Ipomoea batatas) e seu efeito nas propriedades bromatológicas e sensoriais de biscoitos doces. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 41(3), e244125. Obtido de http://www.produccioncientifica.luz.edu.ve/index.php/agronomia/article/view/42549
Edição
Secção
Tecnologia de Alimentos
Direitos de Autor (c) 2024 Gema Monserrate Alcívar Zambrano, Gilda Jamileth Loor Flecher, José Patricio Muñoz Murillo
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
